Arugula Salad w/ Roasted Beets - Chevre - Marcona Almonds
This is a peppery and slightly bitter green. It makes a wonderful salad and is my sister's favorite.
Ingredients
- 8 cups Arugula (about 1 packed cup per person)
Roasted Beets
- Fresh Beets (peeled, rinsed and cut into desired sizes)
- Olive Oil (just to lightly coat)
- 1 tbsp Kosher Salt
- ½ tbsp Crushed Black Pepper
- ½ tbsp Sugar
- ½ tbsp Onion Powder
- ½ tbsp Garlic Powder
- Chevre
- Marcona Almonds (or walnuts)
- Salt (a pinch per platter)
- Pepper (a pinch per platter)
- Olive Oil (a drizzle)
- 4 Lemons (to squeeze)
Instructions
- Soak Arugula in cold salted water for 2 minutes. Drain, rinse and spin or towel dry.
Roasted Beets
- Toss Fresh Beets with Olive Oil, Kosher Salt, Crushed Black Pepper, Sugar, Onion Powder and Garlic Powder.
- Place on parchment-lined roasting pan. Roast in 375℉ oven for 45-50 minutes or until beets are fork tender.
Assemble
- Place greens on a platter and top with roasted beets, Chevre (goat cheese) and Marcona Almonds.
- There is so much flavor in this salad that a little salt and pepper and a simple drizzle of Olive Oil and a squeeze of Fresh Lemon is perfect.
